Recipes Soups Pasta Rice and Grain Soups Turkey Meatball Soup with Spinach and Farro

Turkey Meatball Soup with Spinach and Farro

Turkey Meatball Soup with Spinach and Farro is rated 5.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4 to 6

This recipe puts a healthy spin on Italian wedding soup. White pasta is replaced with hearty whole-grain farro, and meatballs are lightened up with a lean turkey meat base. Generous handfuls of vitamin K-rich spinach add a healthy dose of color and potent bone-strengthening benefits.

Ingredients:

  • 1 cup (7 1/4 oz./230 g) farro, rinsed
  • 3 cups (24 fl. oz./750 ml) water
  • Nonstick cooking spray
  • 1 lb. (500 g) ground turkey
  • 6 Tbs. (1/2 oz./15 g) whole-wheat panko bread crumbs
  • 3 Tbs. grated Parmigiano-Reggiano cheese
  • 1 egg, lightly beaten
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Grated zest of 1 lemon
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, chopped
  • 6 cups (48 fl. oz./1.5 l) low-sodium chicken broth
  • 4 oz. (125 g) spinach leaves

Directions:

In a saucepan over medium-high heat, combine the farro and water and bring to a boil. Reduce the heat to low and simmer until tender, about 20 minutes. Drain and set aside.

Meanwhile, preheat an oven to 375°F (190°C). Lightly spray a rimmed baking sheet with cooking spray.

In a bowl, combine the ground turkey, panko, cheese, egg, parsley and lemon zest. Season well with salt and pepper. Using 1 Tbs. of the turkey mixture at a time, form into small meatballs and transfer to the prepared baking sheet. Bake until cooked through, about 12 minutes.

In a large saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and sauté until translucent, about 6 minutes. Add the broth, season with salt and pepper and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Add the turkey meatballs, farro and spinach and cook just until the spinach wilts, about 3 minutes. Season the soup with salt and pepper, ladle into warmed bowls and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).

Rated 5 out of 5 by from Perfect for a snowy day WOW - what a surprising treat. I wanted to make a soup for my family for a cold wintry day. But I was sick of the same old chicken noodle and so I came across this recipe. I expected it to be decent because it is, after all, a WS recipe, but I didn't expect it to be amazing! We were all having seconds! I will make again very very soon. Try this, you won't regret it.
Date published: 2015-01-09
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